Mixed Fruit Salad
Fresh and canned fruit make this juicy salad a wonderful snack or dessert.
- Yield
- 6 Servings
- Serving size
- 1 cup, 1/6 of recipe
- Rating
- 3.03 of 5 (38 ratings)
Food groups
- Fruit: 1 3/4 cups
Ingredients
- 1 can mandarin oranges in light syrup (11 ounce can - drained)
- 1 can fruit cocktail (15 ounce can - drained)
- 1 can pineapple chunks (20 ounce can - drained)
- 2 medium apples (chopped)
- 1 medium banana (sliced)
Directions
- Wash hands with soap and water.
- Mix all ingredients together.
- Cover and chill until ready to serve.
- Refrigerate leftovers.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 159.65 |
| Total Fat | 0.35 g |
| Saturated Fat | 0.06 g |
| Monounsaturated Fat | 0 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 39.93 g |
| Dietary Fiber | 3.51 g |
| Total Sugars | 34.68 g |
| Added Sugars included | 0 g |
| Protein | 1.31 g |
| Calcium | 30 mg |
| Potassium | 460 mg |
| Sodium | 11.34 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 38 mg |
| Phosphorus | 32 mg |
| Selenium | 1 mg |
| Zinc | 1 mg |
| Vitamin A | 34 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 31 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 3 mcg |
| Folate | 13 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 16 mg |
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Source
Recipe by: Eating Smart, Being Active — Colorado State University and University of California at Davis
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/mixed-fruit-salad. Federal works are public domain in the United States.